Effects of different starter cultures on the quality characteristics and shelf-life of fermented rice cake
Sign Up to like & getrecommendations! Published in 2020 at "Food Science and Biotechnology"
DOI: 10.1007/s10068-020-00801-y
Abstract: The effects of Makgeolli, dry yeast (DY), sourdough with dry yeast (SDDY) and sourdough with Makgeolli (SDMG) on the quality of fermented rice cakes (FRCs) stored at 23 °C for 3 days were determined. The… read more here.
Keywords: quality; fermented rice; different starter; shelf life ... See more keywords
Effects of Lactobacillus combined with semidry flour milling on the quality and flavor of fermented rice noodles.
Sign Up to like & getrecommendations! Published in 2019 at "Food research international"
DOI: 10.1016/j.foodres.2019.108612
Abstract: To shorten the fermentation time and reduce the contamination with heterozygous bacteria during the process of fermenting rice noodles, pure bacterial fermentation combined with semidry flour milling was used to produce fermented rice noodles. The… read more here.
Keywords: rice; rice noodles; pure bacterial; semidry flour ... See more keywords
Effects of gums on physical properties, microstructure and starch digestibility of dried-natural fermented rice noodles.
Sign Up to like & getrecommendations! Published in 2018 at "International journal of biological macromolecules"
DOI: 10.1016/j.ijbiomac.2017.12.121
Abstract: The effects of gums including carboxymethyl cellulose (CMC), xanthan gum (XG) and guar gum (GG) on physical properties, microstructure and starch digestibility of dried-natural fermented rice noodles were investigated. The gums, each at 0.05 and… read more here.
Keywords: rice; fermented rice; starch digestibility; physical properties ... See more keywords
Effect of proteolytic bacteria on texture and colour quality of khanom‐jeen, traditional Thai fermented rice noodles
Sign Up to like & getrecommendations! Published in 2019 at "Letters in Applied Microbiology"
DOI: 10.1111/lam.13210
Abstract: Khanom‐jeen are traditional Thai fermented rice noodles with a characteristic flavour and texture. Based on their ability to hydrolyse rice proteins, five strains of proteolytic bacteria were isolated from fermented rice flour used to produce… read more here.
Keywords: sk01; rice; khanom jeen; fermented rice ... See more keywords
Development of fermented rice cake containing strawberry showing anti-inflammatory effect on LPS-stimulated macrophages and paw edema induced mice
Sign Up to like & getrecommendations! Published in 2022 at "PLoS ONE"
DOI: 10.1371/journal.pone.0276020
Abstract: Strawberry (Fragaria ananassa) is one of the richest sources containing a wide variety of nutritive compounds. Anti-inflammatory activities of fermented rice cake made of strawberry powder as well as rice powder were evaluated. The fermented… read more here.
Keywords: fermented rice; anti inflammatory; rice; paw edema ... See more keywords
Synbiotic Effects of Fermented Rice on Human Health and Wellness: A Natural Beverage That Boosts Immunity
Sign Up to like & getrecommendations! Published in 2022 at "Frontiers in Microbiology"
DOI: 10.3389/fmicb.2022.950913
Abstract: Fermented foods have been an important component of the human diet from the time immemorial. It contains a high amount of probiotics that have been associated to a wide range of health benefits, including improved… read more here.
Keywords: fermented rice; health; human health; immunity ... See more keywords
Prebiotic, Antipathogenic Bacteria and Hypocholesterolemia Properties of Fermented Rice Bran Extracts Derived from Black Rice and Germinated Brown Rice
Sign Up to like & getrecommendations! Published in 2022 at "Foods"
DOI: 10.3390/foods11223704
Abstract: Rice bran is a rich source of health-promoting nutrition and bioactive compounds; nevertheless, the properties of rice brans depend on cultivars, ages, and preparation methods, drawing the potential of raw materials for health benefits. Therefore,… read more here.
Keywords: rice bran; bran extracts; fermented rice; rice ... See more keywords
Further Interpretation of the Volatile, Microbial Community and Edible Quality of Fresh Fermented Rice Noodles with Different Selected Strains
Sign Up to like & getrecommendations! Published in 2023 at "Foods"
DOI: 10.3390/foods12050961
Abstract: Understanding bacteria and yeasts can reduce unpredictable changes in fresh fermented rice noodles (FFRN). The effects of selected strains (Limosilactobacillus fermentum, Lactoplantibacillus plantarum, Lactococcus lactis and Saccharomyces cerevisiae) on the edible quality, microbial community, and… read more here.
Keywords: fermented rice; rice noodles; fresh fermented; saccharomyces cerevisiae ... See more keywords
Utilization of Fermented Rice Milk as a Novel Coagulant for Development of Paneer (Soft Cheese)
Sign Up to like & getrecommendations! Published in 2019 at "Foods"
DOI: 10.3390/foods8080339
Abstract: In this study, fermented rice milk was used as a novel coagulant for a type of soft cheese named as paneer. Rice milk was produced by a wet milling system in a process where brown… read more here.
Keywords: milk; fermented rice; rice milk; paneer ... See more keywords
Tryptamine, a Microbial Metabolite in Fermented Rice Bran Suppressed Lipopolysaccharide-Induced Inflammation in a Murine Macrophage Model
Sign Up to like & getrecommendations! Published in 2022 at "International Journal of Molecular Sciences"
DOI: 10.3390/ijms231911209
Abstract: Fermentation is thought to alter the composition and bioavailability of bioactive compounds in rice bran. However, how this process affects the anti-inflammatory effects of rice bran and the bioactive compounds that might participate in this… read more here.
Keywords: rice bran; fermented rice; anti inflammatory; rice ... See more keywords
In Vitro Evaluation of Weizmannia coagulans Strain LMG S-31876 Isolated from Fermented Rice for Potential Probiotic Properties, Safety Assessment and Technological Properties
Sign Up to like & getrecommendations! Published in 2022 at "Life"
DOI: 10.3390/life12091388
Abstract: Simple Summary Weizmanniacoagulans strain LMG S-31876, isolated from fermented rice, is Gram-positive bacilli, a spore-forming, motile, and facultative anaerobe, with an optimum temperature requirement of 40 °C. The strain is able to tolerate acidic gastric… read more here.
Keywords: fermented rice; strain lmg; safety; lmg 31876 ... See more keywords